Cook the pasta according to package directions. Reserve 1/4 cup of the cooking liquid, drain the pasta and return it to the pot.

Meanwhile, heat the oil in a large skillet over medium-low heat. Add the onion and 1/4 tsp each salt and pepper and cook, covered, stirring occasionally, until very tender, 6 to 8 minutes. Stir in the garlic and cook for 1 minute.

Whisk in the milk and bring to a simmer. Whisk in the cream cheese, Parmesan, chipotles and adobo sauce, and nutmeg. Stir in the corn and simmer, stirring occasionally, until the corn is heated through and the mixture has slightly thickened, about 3 minutes.

Toss the pasta with the sauce, adding some of the reserved cooking liquid if the pasta seems dry. Fold in the cilantro.

Tips & Techniques

Prepare the sauce without the cilantro. Refrigerate for up to 3 days. Reheat in a medium saucepan over medium heat, adding water as necessary, if the sauce seems too thick. Fold in the cilantro as directed.

A Part of Hearst Digital Media
Woman's Day participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.